-you could still make a balsamic-onion sauce with them, just peel and core as best you can and throw them in with the onions after they've caramelized a bit. The sauce will be thick and chunky but will still taste the same

-puree in a blender and spread it smoothly on a parchment-lined baking sheet, bake at a low heat in the oven until it turns to fruit leather

I bought an assortment pack of them on Amazon. They were a lot of fun. They weren't bad-tasting IMHO but certainly one of those things where the journey is more important than the destination, if you know what I mean.

What do you think of cooking with portable camp stoves? I know a lot of companies/products make these portable stoves ( not all are equal in quality ) and some of them are pretty neat. The thing is I've never cooked on one before and before I go cooking with one I'd like to hear from those who have ( excluding YouTubers/advertisers ) cooked on stoves like these. For the sake of reference I'm referring to stoves like the Bushbox, EmberLit, Firebox G2, Scout stoves, Solo Stoves, and the TOAKS stove.

If you like to go camping and/or are homeless, they're great. Not going to compete with your gas range but a helluva lot easier to keep the temp regulated than over a campfire or whatever. Of course I don't really camp that much so when I do I usually just bring food that doesn't require cooking. But the one time I ever used one, it was a lot better than open firepit cookery as far as producing an even heat and therefore not burning/undercooking.

>>7131768Yeah. I used to work for a French company in NYC and every few months they'd have this wine and cheese tasting thing, it was really good and I was able to sample different things. There was this guy there from France that brought in a crepe cooking set, I'm not sure exactly what it was called but he'd make all of us fresh crepes.

I attempted it using mutton in a marinade of garlic, onion, salt, pepper, olive oil, cinnamon, cumin, and thyme, let it rest for half a day, then seared it in a pan. It wasn't bad but didn't taste anything like the kebab I know.

What is the best way to eat a Kiwi?I usually slice them once i the middle and then use a teaspoon to dig them out but that never works if they are not really soft already. I have now taken to slice them as usual but then just eating the halfs out raw.

I just eat the entire thing like I do with all fruit, the skin is perfectly edible and doesn't taste like shit lime a banana peelPeople throw so much food away. I'μ not even poor but I always cringe when I see people toss apple cores

So my Sous Vide cooker just arrived. I figured over the weekend I would try to make some steaks per what I could find online, but I was wondering if /ck/ had any creative recipes to share. For instance, a friend of mine has told me that sous vide is excellent for making pork chops.

I've also heard that sous vide is supposed to be great for BBQ (e.g. 72 hour short ribs), but for heat conservation/energy efficiency purposes, it's a good idea to get a beer cooler and cut a hole in that for the sous vide cooker. Does /ck/ have any opinion on this?

>>7131647Sous vide isn't really the best way to be creative with your meals unless you've got a shit ton of time and you're willing to make it a huge project.Salmon 12m @ 120F is one of the most delicious things I've ever eaten.Short ribs are best 48-72h @ 129F. Make sure you get the chuck short ribs; the belly ribs have much less marbling and much more external fat.Shrimp 30min @ 135F comes out wonderfully flavorful.

Oh, and one more thing. If you take nothing else from this post, take...Comment too long. Click here to view the full text.

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